Orzo With Caramelized Mushrooms And Wilted Spinach Recipes

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ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH



Orzo with Caramelized Mushrooms and Wilted Spinach image

This is a side dish for everyone. Great taste and very versatile! You can change this recipe many different ways to suit your taste, for example, add slivered or shaved almonds, don't add mushrooms etc. It's very versatile.

Provided by Semigourmet

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 9

1 cup uncooked orzo pasta
4 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced, divided, or more to taste
1 ½ cups sliced button mushrooms
1 cup coarsely chopped fresh baby spinach, or more to taste
½ cup minced green onions, or to taste
½ cup shredded Parmigiano-Reggiano cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat a skillet over medium heat. Add 2 tablespoons butter, 1 tablespoon olive oil, and 2 cloves garlic. Stir in mushrooms and toss to coat. Cook without stirring until very browned and caramelized, 5 to 7 minutes. Flip mushrooms to brown on the other side, about 5 minutes more.
  • Add remaining butter and oil to the skillet with the mushrooms. Add additional garlic to taste. Toss and cook for about 1 minute. Drain orzo, reserving about 1/2 cup cooking water. Add orzo and a splash or two of cooking water as desired to the skillet. Add spinach and green onions and mix well. Cook until warmed through, 3 to 5 minutes more. Add Parmigiano-Reggiano cheese and season with salt and pepper.

Nutrition Facts : Calories 462 calories, Carbohydrate 40.2 g, Cholesterol 39.3 mg, Fat 28.7 g, Fiber 2.4 g, Protein 12.1 g, SaturatedFat 11.1 g, Sodium 205.1 mg, Sugar 2.9 g

SPINACH MUSHROOM ORZO



Spinach Mushroom Orzo image

Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.

Provided by Steph

Categories     Side

Yield 8

Number Of Ingredients 9

3 Tablespoons butter (divided)
12 ounces baby portobello mushrooms (sliced)
1 teaspoon minced garlic
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup shredded parmesan cheese
2 cups baby spinach
salt and pepper, to taste
garlic powder, to taste

Steps:

  • In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
  • Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
  • Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
  • Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 1292 kcal, Fat 53 g, SaturatedFat 31 g, Cholesterol 123 mg, Sodium 4121 mg, Carbohydrate 92 g, Sugar 3 g, Protein 109 mg

ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH



Orzo with Caramelized Mushrooms and Wilted Spinach image

This is a side dish for everyone. Great taste and very versatile! You can change this recipe many different ways to suit your taste, for example, add slivered or shaved almonds, don't add mushrooms etc. It's very versatile.

Provided by Semigourmet

Categories     Vegetarian Side Dishes

Time 35m

Yield 4

Number Of Ingredients 9

1 cup uncooked orzo pasta
4 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced, divided, or more to taste
1 ½ cups sliced button mushrooms
1 cup coarsely chopped fresh baby spinach, or more to taste
½ cup minced green onions, or to taste
½ cup shredded Parmigiano-Reggiano cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat a skillet over medium heat. Add 2 tablespoons butter, 1 tablespoon olive oil, and 2 cloves garlic. Stir in mushrooms and toss to coat. Cook without stirring until very browned and caramelized, 5 to 7 minutes. Flip mushrooms to brown on the other side, about 5 minutes more.
  • Add remaining butter and oil to the skillet with the mushrooms. Add additional garlic to taste. Toss and cook for about 1 minute. Drain orzo, reserving about 1/2 cup cooking water. Add orzo and a splash or two of cooking water as desired to the skillet. Add spinach and green onions and mix well. Cook until warmed through, 3 to 5 minutes more. Add Parmigiano-Reggiano cheese and season with salt and pepper.

Nutrition Facts : Calories 462 calories, Carbohydrate 40.2 g, Cholesterol 39.3 mg, Fat 28.7 g, Fiber 2.4 g, Protein 12.1 g, SaturatedFat 11.1 g, Sodium 205.1 mg, Sugar 2.9 g

ORZO WITH MUSHROOMS



Orzo with Mushrooms image

A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.

Provided by Ms B.

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
2 onions, chopped
1 lb fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper

Steps:

  • Heat oil in a large heavy saucepan over medium-high heat.
  • Saute onion and mushrooms until tender and golden brown.
  • Pour in broth, and bring to a boil.
  • Stir in orzo, reduce heat to low, and cover.
  • Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
  • If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
  • Season with salt and pepper to taste.

ORZO WITH WILTED SPINACH



Orzo With Wilted Spinach image

This low cost yet delicious side dish is perfect with chicken and fish dishes. Can also be a vegetarian main course. You can cook the orzo in veggie or chicken stock if preferred.

Provided by Vicki in CT

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups orzo pasta, cooked per package directions
1 shallot, chopped
1 teaspoon garlic, chopped
1 teaspoon olive oil
8 -16 ounces fresh spinach, I use baby but any variety is good
2 tablespoons sun-dried tomatoes, drained and coarsely chopped
salt and pepper
1 -2 tablespoon pine nuts
1/2 cup asiago cheese, grated

Steps:

  • Cook orzo using package directions and drain.
  • Meanwhile saute shallot and garlic in olive oil in large skillet until softened.
  • Stir in orzo and sun dried tomatoes. Gradually add spinach, you may have to do this in batches until it fits. Cook just until spinach is wilted. Do not overcook. Season to taste.
  • Top with pine nuts and cheese.

Nutrition Facts : Calories 359.1, Fat 4.1, SaturatedFat 0.5, Sodium 89, Carbohydrate 67.3, Fiber 4.4, Sugar 2.5, Protein 13.4

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